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Internationally acclaimed artist Slim Man, the smooth-voiced singer, songwriter and jazz musician that Rolling Stone called “a near perfect example of how jazz and soul can be combined as pop,” will be returning to San Antonio for a Christmas concert on Tuesday.

Slim Man, whose given name is Timoteo Camponeschi, has an affinity for the Alamo City that has brought him back time and again during his career. But he doesn't dine out much, as he'd rather cook for himself or enjoy home-cooked meals with San Antonio friends.

Food has always held a special place in Slim Man's life. Growing up in a traditional Italian family in Baltimore, his father, mother, grandmother and uncle were all good cooks. It was not uncommon for them to pour over cookbooks in anticipation of what to cook next. While Slim Man was young, his parents divorced and Slim Man often visited his father in upstate New York, Hoboken, N.J., and Long Island.

His late father, Phil Camponeschi, was instrumental in training volunteers for service in the Peace Corps in Latin America and Central America. During a visit to the job site with his dad as a young child and after witnessing the slaughter, preparation and roasting of a pig, Slim Man decided he'd rather eat vegetarian, a style of eating he still practices often, though he now includes meat in his diet.

As a young adult, Slim Man started cooking for himself in earnest. A struggling musician, he lived with other band members in various locations, including a beach house in the Hamptons.

“I needed to feed myself and the band,” he says. “It was cheap living, and we ate what was on hand.”

Most often, that meant pasta because it was affordable. Add-ins included anything else that was inexpensive and available, such as vegetables and garlic.

“There was lots of tomato sauce and pesto sauce back then,” he says.

As Slim Man's career took off, so did his prowess in the kitchen. After he shot a series of cooking segments for the Italian American Network, he got the idea to use a video camera his stepfather gave him to do an independent project highlighting his recipes. The quick 5-minute video clips showcase the cuisine criteria Slim Man insists on for his own meal-making: quick, simple and easy. Shot in his then-home kitchen in Baltimore, Slim Man flexed his creative spirit by doing his own lighting, videotaping and editing for the series of 32 cooking instructionals and recipes available online at slimmancooks.com in two DVD volumes.

Pasta endures as a favorite, with Slim Man favoring it in the Italian-style, a small dish with a dollop of sauce.

“It feels right, it's well with me,” he says.

Slim Man also says it makes the perfect next-day lunch leftover. He often makes a frittata with a half-dozen eggs and pasta from the previous night's dinner. That sort of versatility is part of the attraction as “it mixes with everything and anything. Garlic and extra-virgin olive oil, and you're off to a good start. Add three colors of vegetables, a splash of white wine and maybe a squeeze of lemon, and you are done.” The singer also likes to cook down 41/2 pounds of onions and add milk or cream to top pasta.

Slim Man is no pasta snob, preferring to use a store-bought brand, De Cecco, rather than laboring to craft homemade pasta.

“I'm not about all-day recipes, I like them simple, fast to put together and delicious.” Right now, he's all about traditional and not the fancy types of noodles. “Spaghetti gets a bad rap, it's my go-to thing.”

At a favorite New York restaurant, Boca, Slim Man first tasted a tableside preparation of spaghetti prepared in a scooped-out, half wheel of Parmigiano-Reggiano cheese, splashed with cognac and flambéed, then tossed with fresh-cooked pasta, butter and a twist of freshly ground black pepper. That sensational taste inspired him to create his version of pasta tossed with Romano cheese, butter and cracked pepper.

Once a recipe is final, it's generally a fast fix, but getting to perfection can take a while.

“I'll work on a recipe, perhaps a Bolognese sauce, and tweak, reduce and revise it. I'm adventurous and a bit of a rule breaker,” he says.

An often-pursued category for creation is family recipes and childhood favorites. His in-progress obsession is meatballs, challenging the standard need for a bread filler to extend the meat.

Currently at work on a cookbook, the singer is also considering ideas to share his cuisine with his hometown of a year, Nashville.

“My vision is a dining and performance experience featuring a variety of entertainment: comedians, authors, poets and musicians. Something boozy and welcoming, with a ‘come-on-over-for-dinner' feel,” he says.

Slim Man sees his concept in a repurposed space, like an old firehouse. The search is on for a location.

However it turns out, it'll be in and of good taste, a lot like his smooth-sound music.